Caprese Pasta Salad with Lemon Vinaigrette

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Lemon Vinaigrette

2 teaspoons finely grated lemons zest
¼ cup fresh lemon juice
¼ cup lightly packed fresh flat-leaf parsley leaves
2 garlic cloves, chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
⅓ cup extra virgin olive oil, plus more if needed to wet pasta
  • Blend the lemon zest and juice, parsley, garlic, salt, and pepper in a blender. With the machine running gradually blend in the oil.
  • Season the vinaigrette to taste with more salt and pepper.


1 pound rotini (tricolor if you want)
½ pound diced ripe tomatoes
16 ounce tub fresh mozzarella pearls, drained
Lemon vinaigrette
Lots of fresh basil, chopped
Salt and pepper to taste
  • Cook the cappelletti according to the directions, drain, and rinse with cold water.
  • Move the pasta to a large serving bowl and toss together with the rest of the ingredients.